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Lamb Pie

A savory pie with lamb, sliced kidneys, and pastry, baked with stock or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the meat

  1. Remove fat and bones from the meat.

  2. Boil the bones to make gravy.

  3. Cut the meat into serving pieces.

Assemble the pie

  1. Place the meat in a pie dish, sprinkling each layer with salt and pepper.

  2. Add a few slices of kidney on top of the meat.

  3. Half fill the dish with stock or water.

  4. Cover with pastry.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) for about 1.5 hours.

  2. Strain and season the stock made from the bones.

  3. Pour the stock into the pie just before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb
Provides the main meat, which becomes tender during the long, slow bake.
Lamb's or sheep's kidneys
Adds a rich, savoury flavour to the meat filling.
Pastry
Encloses the filling and browns in the oven as a crisp top crust.

The step that matters

Pour the stock into the pie just before serving.. Adding the stock at the last moment keeps the gravy hot and runny, so it does not soak into the pastry or cook down to a thick, dry filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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